This Hot Corn Dip is straight away one of the easiest snacks you’ll ever make and I dare say it’ll become a favorite. I know this because once I’d experimented enough with the ingredients, I finally served the dip to my family, and my 12-year old said “Don’t change ONE THING, Mom!”. I then tested it on three pre-teen boys and not only was it gone in no time, but one boy said “I’ll taste-test for you ANYTIME!”. Since my family doesn’t hesitate with honest feedback and some of the boys I used in road-testing are very picky eaters, I think I’ll be making this dip often.
Made in under 20 minutes right on your stove top, you can customize the toppings to your own liking or particular menu. The base for Hot Corn Dip starts with frozen corn and a can of diced tomatoes with green chiles (Ro-Tel is a good option), followed by cream cheese and cheddar. Spices like chili powder, garlic, and red pepper flakes kick it into high gear. One important note- this is not the time to be shy with salt. I’ve found that at least a teaspon is necessary to brighten and blend everything in the dip. For your garnishes, avocados and scallions are great for adding texture and fresh flavor. You can also add other toppings like diced red onions or chopped bacon. If you like a lot of heat, add the hottest fresh peppers you can stand.
Serve with the garnishes on top or mix them all in just before serving. The Hot Corn Dip is served straight from the stove to your appetizer table. But as it cools, it’s just as tasty. But it won’t last long anyway. So, make it just as I’ve shared here, or change up the toppings to your own liking. Just be sure to make it soon.
- 16 oz. frozen white and yellow corn do not use canned
- 1 10- oz. can diced tomatoes with green chiles mild, drained and divided
- 7 or 8 oz. cream cheese cut into small pieces and softened to room temperature
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- Freshly ground black pepper to taste (at least 1/4 teaspoon)
- Dash of red pepper flakes
- 1/2 cup shredded cheddar cheese
- 1 ripe avocado diced
- 3 or 4 scallions diced
- 1 jalapeno pepper diced
- Fresh cilantro or parsley to taste
- Juice from one lime
- Heat a small cast iron skillet (or other non-stick skillet) over medium heat and add the corn. Cook, stirring, until heated through.
- Add half of the drained diced tomatoes green chiles, reserving the other half to garnish just before serving.
- Add the cream cheese, one cube at a time, stir to melt the cheese and combine all ingredients. You may not use all the cream cheese, just keep adding until it's to your liking. I suggest at least adding 7 ounces, though.
- Once the cheese is melted and all ingredients are combined, add the chili powder, garlic powder, salt, pepper and red pepper flakes. Stir to combine, then taste. Add more seasonings as desired.
- Add the cheddar cheese and mix in until melted. Remove from heat.
- Garnish with the reserved tomatoes and green chiles, chopped avocado, scallions, jalapenos and cilantro.
- Squeeze fresh lime juice over the top and sprinkle with additional red pepper flakes, if you like.
- Serve hot with your favorite tortilla chips.
- Cook's note: Other garnish options you could substitute or add just before serving- crisp bacon, diced red onions, hotter peppers if you want more spice, just to name a few options.
Recipe adapted from All Recipes.